It's a jam! And it's bacon! I haven't tried it but here it is:

Ingredients:

•1 pound bacon

•1 large onion

•4 cloves garlic

•¼ cup apple cider vinegar

•1 cup freshly brewed coffee

•½ cup brown sugar

•2 chipotle chilies in adobo, chopped

•¼ cup bourbon

•¾ teaspoon cumin


Instructions:

1. Cook your bacon until crispy, and remove it from the pan onto a paper towel to drain. Reserve about 2 tablespoons of fat in the pan.

2. Slice your onion finely, add it to the greased pan, and sauté over medium heat until softened.

3. Chop the garlic cloves and add them to the pan, sautéing a further minute.

4. Add apple cider vinegar and cook until slightly evaporated.

5. Add remaining ingredients and combine well.

6. Crumble in the crisped bacon, stir to combine, and simmer for 45 minutes or until the liquid has become syrupy (this may take as long as an hour).

7. Pour the mixture into a food processor and pulse until it is spreadable but not entirely smooth — you want a little texture, and the occasional piece of bacon for some crunch.

8. Place the jam in a jar and label it. Keep refrigerated, and bring desired amount to room temperature before spreading it on absolutely everything!

That sounds tasty, but spicy.

For Crockpot Slow Cooker Peppermint Mochas


Yield: 5 cups

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes


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Make the Starbucks classic at home, right in your Crock Pot. These are an easy, festive, and tasty choice for Christmas morning.

Ingredients:


Peppermint mochas
4 cups milk
4 shots of espresso -or- 4 rounded teaspoons instant espresso powder plus 1 1/2 cups water -or- 2 cups very strong brewed coffee
3/4 cup semi-sweet chocolate chips
1/4 cup peppermint syrup
Whipping cream and shaved chocolate bar for garnish

Peppermint syrup
1 cup sugar
1 cup water
2 teaspoons peppermint extract

Directions:


1.Make the peppermint syrup: In a small saucepan over medium heat, bring the water and sugar to a boil, stirring until sugar is dissolved (about a minute). Remove from heat and stir in the peppermint extract. Store in a glass jar in the refrigerator for up to 3 months.

2.Make your peppermint mochas: In a 3-quart or larger slow cooker/Crock Pot, stir together the milk, espresso/coffee, chocolate chips, and peppermint syrup.

3.Cook covered on low for about 2 hours, stirring occasionally to help distribute the melting chocolate, until steaming. You can also cook it on high for about an hour and fifteen minutes (depending on your slow cooker), stirring often - just watch it a little more carefully when the slow cooker is on high. Reduce heat to warm and keep covered once the mocha has heated to steaming.

4.Serve in festive mugs, topped with whipped cream and a sprinkle of chocolate shavings.